A refreshing, creamy, tropical dessert made with layers of buttery graham crust, coconut-infused cheesecake, and glossy pineapple topping—perfect for parties, summer gatherings, or an easy make-ahead treat.

Why You’ll Love This Recipe

This recipe brings together the best tropical flavors in a convenient, single-serve jar. The no-bake cheesecake is light yet rich, the crust adds a satisfying crunch, and the fresh pineapple topping brings natural sweetness and brightness. These jars are also great for preparing ahead of time, making them perfect for entertaining or enjoying throughout the week.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Crust Layer

1 1/2 cups graham cracker crumbs
4 tbsp melted butter
2 tbsp sugar (optional)

Cheesecake Layer

8 oz cream cheese, softened
1 cup heavy whipping cream
1/2 cup powdered sugar
1 tsp vanilla
1/2 cup sweetened shredded coconut

Pineapple Layer

1 1/2 cups crushed pineapple, drained well
2 tbsp sugar or honey
1 tbsp cornstarch
1 tbsp water
Splash of pineapple juice (from the can)

Garnish

Toasted coconut flakes
Extra pineapple chunks
Whipped cream (optional)

Directions

1. Prepare the crust
   Mix the graham cracker crumbs, melted butter, and sugar until fully combined. Spoon 2–3 tablespoons of the mixture into the bottom of each jar and gently press down to form an even base.
2. Make the cheesecake layer
   Beat the softened cream cheese until smooth. In a separate bowl, whip the heavy whipping cream and powdered sugar to stiff peaks. Fold the whipped cream into the cream cheese mixture until fully incorporated. Stir in the shredded coconut and mix until thick and fluffy.
3. Prepare the pineapple topping
   In a small saucepan, combine the drained crushed pineapple, sugar or honey, and a splash of pineapple juice. Mix the cornstarch and water together, then stir it into the pineapple mixture. Cook over medium heat for 2–3 minutes, or until thick and glossy. Allow it to cool completely.
4. Assemble the jars
   Add a layer of crust to each jar, followed by a generous layer of the coconut cheesecake filling. Spoon a layer of pineapple topping over the cheesecake. For larger jars, repeat the layers.
5. Garnish
   Top each jar with toasted coconut flakes, pineapple chunks, or whipped cream if desired.

Servings and timing

Makes 6 jars.
Prep time: about 20–25 minutes
Cook time (pineapple layer): 3 minutes
Chill time: at least 1 hour for best texture

Variations

• Add 1/2 tsp coconut extract to intensify the coconut flavor.
• Replace graham crumbs with crushed digestive biscuits or vanilla wafers.
• For a lighter version, use reduced-fat cream cheese and sweeten with honey instead of powdered sugar.
• Add a squeeze of lime to the pineapple topping for extra brightness.
• Include a thin layer of sliced bananas for a tropical twist.

Storage/Reheating

Store the cheesecake jars covered in the refrigerator for 3–4 days.
Do not freeze, as the texture of the pineapple topping and whipped filling may change.
No reheating is required—simply enjoy chilled.

FAQs

How far in advance can I make these cheesecake jars?

You can prepare them up to 3–4 days in advance as long as they’re kept refrigerated.

Can I make the pineapple topping without cornstarch?

Yes, you can simmer it longer to reduce and thicken naturally, though it will be less glossy.

Can I use fresh pineapple?

Yes, just chop it finely and cook it the same way. You may need to add a little extra juice or water.

What type of jars work best?

Small 6–8 oz jars work perfectly for layering and serving individual portions.

Can I use canned whipped cream?

Yes, but add it just before serving so it doesn’t deflate.

Can I make the crust gluten-free?

Use gluten-free graham crackers or gluten-free cookies.

Can I use unsweetened shredded coconut?

Yes, but the cheesecake layer will be slightly less sweet.

Can I substitute the heavy whipping cream?

You can use a stabilized whipped topping, but the texture will be slightly different.

How do I toast the coconut flakes?

Spread them on a baking sheet and bake at 350°F for 3–5 minutes, watching closely to avoid burning.

Can I make these jars without added sugar?

Yes. Use honey in the pineapple layer, omit the crust sugar, and sweeten the cheesecake lightly to taste.

Conclusion

These Pineapple Coconut Cheesecake Jars bring a taste of the tropics to any occasion with their creamy coconut filling, buttery crust, and bright pineapple topping. Simple to prepare and perfect for making ahead, they are a delightful dessert that’s sure to impress every time.

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